Dairy Products


BarbBarbara H. Peterson

SMCC

Out of a gallon of raw Jersey milk, leaving about a half inch of cream on the top, I got 9 oz of butter, and 12 oz of buttermilk.

At my last store adventure, I priced 16 oz of butter at around $2.60, a gallon of milk at around $3.00, and buttermilk runs around $3.50 per half gallon. I paid $3.00 for a gallon of raw milk and made both butter and buttermilk, and had 3/4 of a gallon of raw milk left. Do the math!!!

Instructions:

Skim the cream off the raw milk after it has risen to the top. Place the cream in a food processor and turn on. Process until the butter separates from the buttermilk. Strain the buttermilk from the butter, and rinse the butter in cold water. Now shape it any way you want, refrigerate and drink the buttermilk before anyone gets to it!

Pics:

Butter separated from buttermilk after running the food processor

making butter

Butter

finished  butter

Buttermilk

buttermilk

Barbara H. Peterson

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A goat can keep you alive and healthy!

Barb shares her secrets on how to process goat’s milk the right way! It requires a bit more time and care than simply slapping on the old milking machine, but the results are worth the extra effort. After all, if it tastes bad, who wants it?

Airs Sunday, April 17, at 8:00 pm Pacific Time.

Listen here:

How to Milk a Goat In the Crosshairs!

(Show will be archived for future listening.)

goatThe time has come for goats to kid and for fresh goat cheese for the family. I use this recipe, but instead of store-bought goat milk, I use it fresh from the udder. The spices and other ingredients you can use for flavor are endless. Some of them are chocolate, mint, basil, oregano, garlic, onion, dill, and the list goes on. Whatever your favorite flavor is, you can have it your way with this simple homemade cheese recipe.

Combat Kitty

Check out our latest website at http://farmwars.info. This site is dedicated to taking the war on farmers to the streets. NAIS, GMO, RFID, Monsanto, intrusive government legislation; if it affects farmers and the food we eat, we cover it.

Barb

I watch the skies daily for chemtrails.  On May 14, 15, 17 and 20th, the skies here in Central Minnesota were a patchwork of crosshatched grids……white trails that after a time took on the appearance af a feathery tic tac toe board.  I’m not supposed to be able to figure out that nature could not produce these patterns even once, much less repeatedly.  Within hours of their appearance, the afternoon sunny sky looked overcast. 

On May 15th, the chemtrails were running north to south, but the natural clouds were moving west to east.  The contrast was especially notable as the chemtrails were long streaks that were just beginning to fan out and the natural cloud formations were those that looked like white fluffy cotton balls. 

Although we are told repeatedly that the chemtrails are really just “contrails or vapor trails” from jets overhead common sense tells us this can’t be true.  First……why would a jet criss cross the skies in such a manner, and second, why would these jets be emitting up to four streams of what looks like white exhaust?  Why after they appear do birds fall out of the sky dead?  Why do fish in our lakes and rivers suddenly start washing ashore, dead? 

I know that chemtrails have been cited all over the world.  When I see them here in what is the finest farmland in the world, I am more than concerned.  Minnesota is farm country.  We grow everything.  Wheat, corn, soy, sugar beets among many other crops.  We are one of the leading dairy producers and produce a fair amount of beef and pork.  Those turkeys we all love to eat at Thanksgiving most times will come from one of the many farms here in this state. Knowing that we are being fogged with chemtrails in a state that is a tremendous supplier of food for our consumption frightens me.

Because I am aware that the coming food shortage is one that has been carefully created, I am in the process of storing as much dried food and supplies as possible.  This effort includes growing my own garden again this year.  To protect it from as much contamination as possible from whatever is in the chemtrails that floats down to the earth, I keep a watchful eye out for the grids, or for wispy trails running at odds with natural weather patterns.  When these appear, I cover my garden with thin sheets of plastic.  First I wet it down just enough to keep the moisture level up as the plastic will create a greehouse affect.  Using the thinnest sheets of plastic possible allows the sun to still penetrate, and the condensation that occurs from moistening the ground and plants before hand, keeps the plants in fine shape. 

This may sound like a lot of work, but once you have done it, it becomes a simple and quick task to reapply the plastic.  Besides, it may well protect your produce and your soil from contamination. 

Nothing is fool proof.  And it may well be in the end that nothing will protect us or our food from whatever toxic cocktails they are spraying us with, but this is the only thing I have been able to come up with in an effort to reduce the amount of toxins being dumped into our atmosphere that could end up in the produce from my garden and yours.

As noted above, I am in Central Minnesota.  The days I noted the chemtrails I also noted that the farmers were active in their fields, turning the soil over and readying them for planting.  Early crops of hay and wheat are already in and visibly growing.  I just ordered a new digital camera and will be photographing the progress of crops in this area, and the chemtrails when they appear. 

If anyone out there has any other suggestions or ideas on how to protect our gardens and animals from these toxic sprays, I would sure like to hear them.

Marti Oakley

So, you’ve decided to get a goat. Here is some advice from Kathryn Smith, Certified Herbalist, along with some tips for delicious milk: 

A) Goat’s milk contains approximately 50% of the fat content of cow’s milk. In addition, the fatty acid chains in goat’s milk are shorter than the lipids found in cow’s milk, making those fats much easier to assimilate than cow’s milk. So not only does one have half the fat content, but whatever fat is there is less likely (though not completely unlikely) to cause arterial blockage. Goat’s milk also resembles human milk biochemically, making it tolerated by many people who are allergic to cow’s milk. 

B) Goats are browsers. Thus, they will be inclined to be nature’s lawnmowers but also to be tree-strippers. Any trees that are valuable to you should be tall and well established before you get a goat. Because the goats will browse the leaves right off those trees, on branches which are low enough to be accessible to the sweet creatures. (“Sweet” because goats do make loyal pets and they are cute, in their own way!) Lawns should be spacious, because you might find that a goat causes your lawn to disappear if it is there for long enough. If you have enough space, the thing to do might be to rotate grazing areas to allow the grass time to recuperate from the previous browsing.

C) Be sure to check with your local city for zoning regulations. Neighbors of ours had a sheep that was taken away from them, due to some pesky neighbors who complained about the incessant baa-ing of the animal. Sad, because I think people deserve to have whatever pets they want on their own private land. But to avoid any possible loss and heartbreak, do check in first. (K. Smith) 

I prefer Nubians. They are good milkers, and have a good personality. After determining that you can have a goat, make sure that the goat you purchase has a good milking background, and is free of problems such as mastitis, which will interfere with milk production. It is best to get a veterinarian to examine the goat and draw blood before purchase to determine if the goat is healthy. When you go to the farm to purchase your goat, ask if you can be present while the goat is milked. You will then see if she is a good producer, and if she is easy to handle. My goats Susie and Stevie gave me about a gallon of milk each per day.  

One thing that most people do not know about goats is that the milk will taste like what the goat is eating; much more so than cow’s milk. If the goat eats sage, you will have sagey-tasting milk. If the goat is left in a small area and comes in regular contact with her own feces, the milk will taste like…well, you know. Kind of like the taste of store-bought goat’s milk. I never knew goat’s milk could taste so good until I did these things: 

  1. Make sure the goat has a large enough area to roam so that contact with her own feces is minimal.
  2. Supplement her usual diet of weeds and such with leafy alfalfa hay, and don’t forget a corn ration. Molasses is good if you like really sweet milk.
  3. Use the following procedure for milking:
  • Take a bucket of warm water, and mix in just a little bit of a mild cleanser such as Shaklee’s Basic H. Try it on your own skin before trusting it to your goat’s teats. This will be your cleaning solution.
  • Take your cleaning solution with you in your stainless steel milking bucket, along with 2 soft cotton cloths, and a bucket of clear, clean water when you milk your goat.
  • While your goat is up on the stand enjoying her corn ration, gently clean the teats and entire bag with the cleaning solution. This will take any urine/feces/dirt off. Rinse the teats with clean water, and wipe off gently. Make sure your own hands are clean also. Anything that gets into the milk alters the taste.
  • Dump out any cleaning solution left in the bucket, and rinse the bucket out with clean water.
  • You are now ready to milk your goat. Fill your bucket and quickly remove any hairs that have fallen into the milk.
  • Take the milk into the house and strain it through cheesecloth into a freshly cleaned glass container, and refrigerate immediately.
  • When it is nice and cold, take out and enjoy!

Learning how to milk a goat is not difficult. Here is a site that will give you instructions: http://www.wikihow.com/Milk-a-Goat-by-Hand. 

The main thing to remember about goats is that their milk will always taste like the things around it. That is why controlling what your goat eats, making sure that contaminants do not enter the milk, and chilling immediately, will result in a milk that you can tailor to your own taste. I like mine on the sweeter side, so I feed the corn ration with a bit of molasses. It is up to you!